Jump to:
- Why This Pistachio Layered Dessert Recipe Works
- Recipe Ingredients
- How to Make Pistachio Layered Dessert
- Recipe Notes and Tips
- How to Serve Pistachio Layered Dessert
- How Long Does Pistachio Layered Dessert Last
- Can one Freeze Pistachio Layered Dessert?
- What if the Layers Blend Together?
- More Pistachio Desserts
- Pistachio Layered Dessert
Pistachio layered dessert is an easy to put together dessert that will feed a crowd. Since it uses instant pudding it takes no time to put together. It is creamy, cool, and refreshing. Take it to a potluck or family gathering and it is sure to be a hit.
Why This Pistachio Layered Dessert Recipe Works
- The graham cracker crust gives it a crunchy texture from the crush graham crackers.
- Adding the cream cheese layer is like a no-bake cheesecake, the is creamy, fluffy, and rich.
- The pistachio pudding layer is cool and refreshing which balances out the cheesecake layer.
Recipe Ingredients
Graham Crackers - The base for the dessert. It provides a firm foundation to hold all the soft and creamy layers. It also gives a crunch which helps to balance the smooth and creaminess.
Butter - Binds the graham cracker pieces together and lends its flavor.
Cream Cheese - The base for the no-bake cheesecake layer. It is soft and smooth and pairs well the whipped topping.
Powdered Sugar - Sweetens up the cream cheese.
Vanilla Extract - Adds vanilla flavor the cheesecake layer.
Whipped Topping - lightens up the cream cheese layer making it a no-bake cheesecake.
Milk - Binds the instant pudding particles together creating a creamy pudding layer.
Instant Pistachio Pudding Mix - Provides a solid, creamy pudding layer that compliments the crunch crust and creamy cheesecake layer.
How to Make Pistachio Layered Dessert
Make the Crust
Preheat oven to 375 degrees Fahrenheit.
In a food processor add one sleeve of graham crackers at a time and pulse until they are fine crumbs. Transfer to a large bowl and set aside. Repeat process two more times.
Melt butter and add to graham cracker crumbs stirring so that all crumbs are coated in butter.
Grease a 9x13 baking dish. Pour buttered crumbs in pan and press slightly for an even layer to cover the bottom of the pan and partially up the sides of the pan.
Bake for about 12 minutes until brown and fragrant. Place aside to cool completely.
Make the Cheesecake Layer
Take one block of softened cream cheese and add to a large bowl.
Add vanilla and one cup of powdered sugar at a time and combine with cream cheese until completely incorporated.
Add the rest of the powdered sugar and repeat the process.
Once the cream cheese and powdered sugar are fully combined add the whipped topping and fold together.
Make the Pudding
In a medium size bowl place the instant pudding mixes.
Add milk one cup at a time.
Whisk together for a couple minutes until it starts to thicken.
Let rest for a couple minutes (mixture will thicken up[on standing).
Assemble the Dessert
Pour cheesecake mixture over the cooled crust, and spread into an even layer reaching to the corners of the pan.
Pour the thickened pudding mixture over the cheesecake layer and spread to the edges of the pan.
Once pudding is set, if desired, add more whipped topping on top, spreading evenly.
Recipe Notes and Tips
- A food processor makes easy work to crush the graham crackers, ensuring all the crumbs are the same size.
- If you do not have a food processor you can use a zip lock bag and a rolling pin or meat mallet to crush them.
- Make sure all the crumbs are coated with the butter to ensure the best texture and flavor.
- If you prefer to not bake the crust that is an option, just realize that it will not hold together like a baked crust will and it will be more loose.
- Let the cream cheese soften at room temperature for a couple hours. This will help it incorporate better with the powdered sugar and whipped topping ensuring a creamy layer.
How to Serve Pistachio Layered Dessert
After the dessert has setup in the refrigerator for a couple hours, cut into squares to serve. Enjoy!
How Long Does Pistachio Layered Dessert Last
Typically the dessert will last about 3-4 days in the refrigerator. But if your family is anything like mine it will get eaten before that.
Can one Freeze Pistachio Layered Dessert?
I would not recommend this. This will change the texture making it less than desirable.
What if the Layers Blend Together?
If you choose not to bake the crust there is the possibility that some crumbs may get into the cheesecake layer. That's ok, just smooth it out best you can.
If the cheesecake layer is not thick and setup enough your pudding may run into your cheesecake layer when layering. Again though, that's ok, just smooth out the best you can.
More Pistachio Desserts
For more pistachio desserts check out my pistachio white chip cookies. https://thefoodologistmom.com/pistachio-white-chip-cookies/
Pistachio Layered Dessert
Ingredients
Crust
- 14.4 oz graham crackers 3 sleeves
- ¾ cup butter, melted can use salted or unsalted
Cream Cheese Layer
- 8 oz block cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 oz tub whipped topping
Pudding Layer
- 4 cups milk
- 6.8 oz instant pistachio pudding mix
- 8 oz tub whipped topping, if desired
Instructions
Crust
- Using one sleeve of graham crackers at a time, place them in the food processor and process until they are crumbs.
- Melt the butter and add ⅓ of it to the food processor at a time, pulse until all crumbs are coated with butter. This will look like wet sand; set aside and repeat two more times.
- Press crumbs into a greased 9x13 pan. Bake at 375 degrees Fahrenheit for 12 minutes or until browned. Set aside to cool completely.
Cream Cheese Layer
- In a large bowl beat together the block of softened cream cheese, vanilla, and ½ of the powdered sugar until combined.
- Add the remaining powdered sugar and mix until everything is incorporated.
- Then add the whipped topping and mix until combined.
Pudding
- Combine the boxes of pistachio pudding with four cups of milk and whisk for a couple minutes, until pudding is thick.
Assembly
- Once the crust is completely cooled, spread cream cheese mixture on top of graham cracker crust.
- Pour pudding over the cream cheese mixture and spread into an even layer.
- Place dessert in the fridge for about an hour for pudding to set. Then top with the whipped topping.
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